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Easy & Delightful German Chocolate Pound Cake Recipe

Easy & Delightful German Chocolate Pound Cake Recipe

Easy & Delightful German Chocolate Pound Cake Recipe

Easy & Delightful German Chocolate Pound Cake Recipe

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German chocolate pound cake recipe

Easy & Delightful German Chocolate Pound Cake Recipe

Easy & Delightful German Chocolate Pound Cake Recipe

Easy & Delightful German Chocolate Pound Cake Recipe

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German Chocolate Pound Cake Recipe

A German Chocolate Pound Cake Recipe is a yummy chocolate cake, shaped like a Bundt, with the classic German Chocolate icing on top. This recipe gives a fun twist to the traditional German Chocolate Cake, making it into a pound cake for an easier but still delicious treat.

Jocelyn's Grandbaby Cakes cookbook

This version is inspired by Jocelyn’s Grandbaby Cakes cookbook, sharing family stories, especially about Big Mama, who inspired the cookbook. Coconut lovers will enjoy it, as coconut is a key ingredient in both Jocelyn’s and her husband’s favorite recipes.

Named after the chocolate brand used, this cake skips the usual layers but keeps the favorite coconut and caramel flavors. Schermer Pecans add a nice crunch to this special cake.

If you’re a fan of pecans, Schermer Pecans has a holiday cookbook with savory and sweet recipes. They also have pecan flour, which is gluten and grain-free, perfect for enhancing cookies, cakes, or bread.

For a quick option, you can make a tasty German Chocolate Bundt Cake by adding canned coconut pecan frosting to the batter, as shared in the Out of the Box Baking recipe. This gives you the rich texture of coconut and pecans without much effort.

Traditional German Chocolate Pound Cake Recipe

There’s also a small loaf version, topped with toasted coconut, pecans, and caramel drizzle, giving you the same delicious flavors as the classic German chocolate cake.

For a modern twist, try a German Chocolate Bundt Cake with chocolate ganache and cookie butter drizzle. This unique version, inspired by a family recipe, adds a special touch to the traditional cake, making it great for different occasions.

A German Chocolate Pound Cake recipe, whether in a classic version, a quick Bundt style, a small loaf, or a modern ganache-infused one, a traditional German Chocolate Pound Cake is a delightful treat for any event, blending rich chocolate with the beloved coconut.

German Chocolate Pound Cake Recipe Ingredients

German Chocolate Pound Cake Recipe ingredients

For Cake:

  • 1/4 cup semisweet chocolate chips
  • 1 1/2 cups unsalted butter, room temperature
  • 2 3/4 cups granulated sugar
  • 5 large eggs, room temperature
  • 2 1/4 cups sifted all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon instant coffee powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk, room temperature
  • 1 tablespoon of vanilla extract

For Icing:

  • 3/4 cup chopped raw pecans
  • 3/4 cup evaporated milk
  • 4 tablespoons unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 1/2 cups sweetened coconut flakes
  • 1 teaspoon vanilla extract
German Chocolate Pound Cake Recipe Instructions

German Chocolate Pound Cake Recipe instructions

For Cake:

  • Preheat the oven to 325°F. Prepare a 12-cup Bundt pan with a nonstick coating.
  • Melt semisweet chocolate chips in the microwave and set aside.
  • Beat the butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, scraping the bowl.
  • Gradually add flour, cocoa powder, coffee powder, baking powder, and salt. Mix until just combined.
  • Add melted chocolate, buttermilk, and vanilla extract. Mix until just combined. Do not overmix.
  • Pour the batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10 minutes, then flip it onto a serving plate. Let it cool to room temperature.

For Icing:

  • Toast pecans in the oven and set aside.
  • In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Cook until thickened.
  • Stir in coconut, vanilla extract, and toasted pecans.
  • Drizzle the icing over the cooled cake. Serve at room temperature.

“Enjoy your delightful German Chocolate Pound Cake.”

Tips for the Best German Chocolate Pound Cake Recipe
  1. Mixing the Batter: Gently mix the cake batter until just combined for a soft and tasty cake.
  2. Checking Bake Time: Be careful while baking the cake. Check every 5 minutes after the first 45 minutes, as baking times can vary depending on your pan.
  3. Preparing the Pan: Grease your Bundt pan well with butter and flour or cooking spray to make it easy to take the cake out.
  4. Tasty Topping: Make the coconut pecan topping extra delicious by toasting the chopped pecans in a 350°F oven for 5-7 minutes.
  5. Stirring Carefully: Stir the coconut pecan topping continuously while making it to avoid any lumps and keep it smooth.
  6. Smooth Topping: After cooking, strain the topping through a strainer to remove any bits of cooked egg yolk, giving it a smoother texture.
  7. Leveling for Looks: Once the Bundt cake is completely cool, use a serrated knife to level the bottom, making it flat for a nice presentation.
  8. Easy Topping Application: When adding the coconut pecan topping, use a big cookie scoop for an even and neat layer.
Using Different Pans
  • For a 10-inch Bundt pan: Be careful while baking the cake. Check every 5 minutes after the first 45 minutes in the oven.
  • Alternatively, using two loaf pans: Bake for 55-65 minutes at 350°F.
  • For mini-Bundt cakes: Fill each cavity 2/3 full and bake for around 20 minutes at 350°F.
Nutrition Facts for German Chocolate Pound Cake Recipe(per serving)
  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Total Fat: 20g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 200mg
  • Total Carbohydrates: 40g
    • Dietary Fiber: 2g
    • Sugars: 30g
  • Protein: 5g
Storing Your Perfect German Chocolate Pound Cake Recipe
  • Store leftover cake at room temperature in an airtight container for up to 3 days.
  • If freezing, store the cake portion in an airtight container for up to 1 month. Add the topping after thawing for optimal freshness.
FAQ’s for The German Chocolate Pound Cake Recipe

What makes German chocolate pound cake recipe different?

German Chocolate Pound Cake recipe is special because of its rich and tasty qualities. Surprisingly, it’s not from Germany, it’s named after Samuel German, who created a dark baking chocolate for Baker’s Chocolate Company in 1852. The cake usually has layers of chocolate cake with a coconut and pecan filling, topped with chocolate ganache or frosting. The special part is the coconut-pecan filling, which gives it a yummy texture and a sweet, nutty flavor that makes it different from other chocolate cakes.

What flavor is German Chocolate Cake?

German Chocolate Cake tastes really good because it has a mix of rich flavors. The chocolate cake is deeply cocoa-flavored, and it goes really well with the sweet and nutty coconut-pecan filling. This filling usually has shredded coconut, chopped pecans, and a sweet mix of evaporated milk and egg yolks. The result is a yummy combination of sweet chocolate, the texture of coconut, and the crunch of pecans. It makes for a really special and delicious dessert.

Can I freeze the entire cake?

Yes, you can freeze the whole cake for later. Put it in an airtight container to keep it fresh. It’s better to add the coconut-pecan topping after thawing to keep it tasty and textured. Just let the cake get to room temperature before eating.

Can I use a different pan size?

You can change the size of the pan for the German Chocolate Pound Cake, just be careful with the baking time. If you use two loaf pans, bake it at 350°F for 55-65 minutes. Check how the cake is doing after the first 45 minutes to make sure it turns out just right.

How do I prevent sticking to the pan?

To avoid the cake sticking to the Bundt pan, make sure you prepare it well. Use butter and flour generously, or you can sprinkle a bit of flour before pouring the batter. Another good idea is to use a non-stick cooking spray. For extra assurance, add a light dusting of flour to the greased pan. Doing this helps the German Chocolate Pound Cake come out easily, keeping its perfect shape.

Best German Chocolate Pound Cake Recipe

Variations on the German Chocolate Pound Cake Recipe
  • Add extra egg yolks for a richer cake.
  • Mix in 1/2 cup of Dutch-processed cocoa powder or melted German Chocolate to the batter.
  • Use 1 cup of buttermilk instead of warm water, ensuring it’s at room temperature.
  • Put 1 cup of chocolate chips in the batter for a more yummy and rich experience.
  • For Italian Cream Pound Cake, use a white cake mix, vanilla extract instead of coconut, and drizzle a cream cheese glaze after it cools.
  • Opt for a butter pecan cake mix and use maple extract instead of coconut for Butter Pecan Bliss.
  • Enhance flavor and texture by adding a dollop or two of sour cream.

IF YOU LIKE THIS GERMAN CHOCOLATE POUND CAKE RECIPE

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German chocolate pound cake recipe

Easy & Delightful German Chocolate Pound Cake Recipe

The German Chocolate Pound Cake recipe is a delightful fusion of rich, moist chocolate cake, buttery coconut-pecan frosting, and decadent chocolate glaze.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine GERMAN
Servings 1 Slice
Calories 350 kcal

Ingredients
  

For Cake:

  • ¼ cup semisweet chocolate chips
  • 1 ½ cups unsalted butter room temperature
  • 2 ¾ cups granulated sugar
  • 5 large eggs room temperature
  • 2 ¼ cups sifted all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon instant coffee powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ⅓ cups buttermilk room temperature
  • 1 tablespoon of vanilla extract

For Icing:

  • ¾ cup chopped raw pecans
  • ¾ cup evaporated milk
  • 4 tablespoons unsalted butter
  • ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 large egg yolks
  • 1 ½ cups sweetened coconut flakes
  • 1 teaspoon vanilla extract

Instructions
 

For Cake:

  • Preheat the oven to 325°F. Prepare a 12-cup Bundt pan with a nonstick coating.
  • Melt semisweet chocolate chips in the microwave and set aside.
  • Beat the butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, scraping the bowl.
  • Gradually add flour, cocoa powder, coffee powder, baking powder, and salt. Mix until just combined.
  • Add melted chocolate, buttermilk, and vanilla extract. Mix until just combined. Do not overmix.
  • Pour the batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10 minutes, then flip it onto a serving plate. Let it cool to room temperature.

For Icing:

  • Toast pecans in the oven and set aside.
  • In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Cook until thickened.
  • Stir in coconut, vanilla extract, and toasted pecans.
  • Drizzle the icing over the cooled cake. Serve at room temperature.

Enjoy your delightful German Chocolate Pound Cake.

    Notes

    IF YOU LIKE THIS GERMAN CHOCOLATE POUND CAKE RECIPE
    Keyword Chocolate Cake Recipe, German chocolate cake, German Chocolate Pound Cake Recipe

    Easy & Delightful German Chocolate Pound Cake Recipe

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    Katarina Frank

    Hi, I'm Katarina!

    And A Crispy Cookies is my little space on the internet. I am the author and creator of crispy cookies. I was baking cookies as a hobby.

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